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The Best Of Hong Kong
Lifestyle News
By Celia Hu | August 2nd, 2021
  • Restaurant
  • West Kowloon
  • Address: Shop B1, 101/F,1 Austin Road West,West Kowloon
  • Website: https://www.radicalchichk.com
  • Open Hours: Monday-Sunday, 11:45am -2:45pm, 6:45pm-10:30pm
  • Capacity: 50
  • Open Since: July 28th, 2021
  • Phone: 3618 7880
  • Rating: 4.5
  • Cuisine: European, Italian, Modern, Western
  • Ambience: Fancy, Intimate, Trendy

In the Clouds: Perched on the 101th floor of iconic ICC is a brand new Italian fine dining concept that strives to bring artistry to the plate whilst using the finest Italian ingredients. Radical Chic heralded their soft opening at the end of July, taking over the space formerly occupied by Japanese restaurant Tenku Ryugin. The 50-seater restaurant features the finest in Italian haute cuisine and is the sister restaurant of Castellana in Causeway Bay.

Look & Feel: A somewhat secluded entrance welcomes guests past a cosy corner bar before opening up into the main dining room encased in floor to ceiling glass. The minimalist, gallery-inspired dining room is punctuated with splashes of burnt orange furnishing, while the main focus is on the artistry on the plate as well as the panoramic view of Victoria Harbour.

On The Menu: A la carte options are available, although a culinary journey at Radical Chic is best enjoyed through the six or eight-course menus, priced at $1,380 and $1,680 respectively. Raw Fassona beef served alongside a cascade of melted Toma cheese over crunchy, sweet nashi pears and crispy frog legs with green tomato marmalade are just some of the appetizers on the menu to whet the appetite. An ode to flower power, the green zucchini soup, crowned with a crispy zucchini flower, uses no animal products and only three simple ingredients, but is lusciously creamy and flavorful. Served in a flattened disc, the Carnaroli risotto with red prawn, clam, sea urchin, baby squid and caviar allows diners to customize each bite. Each morsel of seafood creates a different flavor and textural experience when paired with a bit of risotto. The Omi Wagyu hails from Shiga Prefecture, and is Japan’s oldest bovine breed. The incredibly flavorful yet leaner Wagyu pairs beautifully with a refined Italian “BBQ sauce” made in-house with balsamic vinegar and caramelized onion. Finally, the deconstructed tiramisu may sound gimmicky and overdone, but proves to be utterly delicious and a perfect sweet finish to the meal.

Jeng: The imaginative flavor pairings and high quality of ingredients and skilled execution will surely make Radical Chic a household name when it comes to Italian fine dining.

Not So Jeng: Let’s be frank, the name comes across as confusing and pretentious. It’s hard to pinpoint what to expect from a name like Radical Chic, but having tasted the menu, we do feel that the food and ambiance will redeem any misgivings about the name.

Meet the Chef: The “radical” behind Radical Chic is executive chef Andrea Tarini, who comes from an illustrious career in Michelin-starred kitchens across the globe, spanning Italy, Dubai, Singapore, and now, Hong Kong. The mild-mannered chef worked alongside three-Michelin-starred Chef Mauro Uliassi for over 13 years, where he forged a strong culinary relationship and gained profound knowledge of Italian haute cuisine.

Great For: The view, the food and the ambiance makes Radical Chic an ideal place to celebrate a special occasion with that “wow factor”.